Mega Mozz Wedges Recipe
Make Mega Mozz Wedges Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Potatoes & Prep
Coating & Seasoning
Egg Wash & Cheese
Frying / Finishing
Method
Potatoes & Prep
- 1
Wash and cut
Preheat oven to 375°F (190°C). Scrub the russet potatoes under cold water and pat dry. Cut each potato in half lengthwise, then cut each half into 4–6 thick wedges so you have 8–12 wedges per potato depending on size. Try to keep wedges roughly the same thickness for even cooking.
- 2
Par-bake (important)
Place wedges in a single layer on a baking sheet lined with parchment. Toss with 3 tbs olive oil, 2 tsp kosher salt and 1 tsp freshly ground black pepper. Roast in the preheated oven for 20–25 minutes, flipping once halfway, until wedges are beginning to soften and the exterior is lightly golden but not fully crisp. Remove and let cool 5 minutes — par-baking ensures the interior cooks through when frying.
Coating & Seasoning
- 3
Make coating mix
In a shallow wide bowl combine 1 cup all-purpose flour and 1 tsp fine salt. In a second shallow bowl whisk together 2 large eggs and 3 tbs whole milk to make an egg wash. In a third wide dish combine 0.5 cup fine cornmeal, 1 cup italian-style breadcrumbs, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 0.5 tsp smoked paprika (if using), and 1 tsp dried oregano; stir in 1/2 cup finely grated parmesan so the cheese incorporates into the dry mix.
- 4
Coat wedges
Working in batches, dredge each par-baked potato wedge first in the flour (shake off excess), then dip into the egg wash, letting excess drip off, and finally press into the breadcrumb/cheese mixture until thoroughly coated. Place coated wedges on a wire rack and let rest 5 minutes so coating adheres. Repeat until all wedges are coated.
Frying / Finishing
- 5
Heat oil
Heat about 2–3 cups vegetable oil in a large deep skillet or Dutch oven to 350°F (175°C). You want enough oil for shallow deep-frying (about 1–1.5 inches depth) so wedges will crisp on the outside. If you have a thermometer, maintain temperature around 325–350°F. If shallow-frying in less oil, turn wedges to brown evenly.
- 6
Fry wedges
Fry coated wedges in batches for 3–5 minutes per side, or until golden brown and crisp and an internal temperature of the potato registers 200°F (93°C). Avoid overcrowding the pan which drops oil temperature. Transfer fried wedges to a paper towel-lined baking sheet and keep warm in the oven at 200°F while you finish remaining batches.
- 7
Final cheese melt (Mega Mozz step)
Arrange fried wedges on an oven-proof platter or baking sheet. Sprinkle the remaining shredded low-moisture mozzarella (reserve about 1/2 cup if you folded some into the breadcrumb earlier) evenly over the hot wedges. Sprinkle a light dusting of additional grated parmesan if desired. Place under a hot broiler for 1–2 minutes, watching closely, until the mozzarella melts, bubbles and just begins to brown. Remove from oven.
- 8
Garnish and serve
Sprinkle chopped fresh parsley over the wedges. Serve immediately with warm marinara sauce for dipping. Provide extra napkins — these are indulgent and cheesy!